We’ve got a sweet tooth and a weakness for cream and it’s been crazy hot this week! So there, not a bad reason for the second ice cream experiment. This time, after whipping up coffee ice cream with whip top cream, I decided to try a recipe with a heavier cream and condensed milk. This was after multiple complaints from the little ones that they couldn’t have heaping spoons of coffee ice cream (restricted access) like they otherwise would, if they were kids born in Brazil! The vote was cast, and they chose Oreo Ice Cream, not my preferred flavour but definitely an overwhelming favourite with these little sweet tooth fairies who were squealing and screaming away in excitement! Kid pleaser!

Oreo Ice Cream

Oreo Ice Cream

Here’s what you need:
[Recipe adapted from dishinwithdi.com]
2 cups cold heavy cream – thickened cream or double cream (35% fat or greater)
14 oz can sweetened condensed milk
1 teaspoon pure vanilla extract
20 Oreo cookies (use as much or as little as you want)
1/8 tsp. fine salt

1. Place the bowl and whisk attachment of a mixer in the freezer for about 15 minutes to chill.

2. Pour sweetened condensed milk in a separate bowl. Whisk in the vanilla extract and salt, until thoroughly combined. Set aside.

3. Place cookies into a ziplock. Press down to remove air and seal bag.
Roll and smack with a rolling pin, until cookies are broken into desired size pieces. Set aside.

4. Remove whisk and bowl from freezer. Pour heavy cream into chilled bowl and beat until stiff peaks form.

5. Using a wire whisk, gently fold about 1/3 of the whipped cream into the sweetened condensed milk mixture and mix thoroughly. Add the remaining whipped cream and using a rubber spatula fold until well combined. Do not stir. Folding keeps the whipped cream light and fluffy.

6. Dump in the cookies pieces and fold gently until evenly distributed.
Pour the cookies and cream ice cream mixture into one or two freezer safe containers and spread evenly with a spatula.

7. Place a piece of plastic wrap that is larger than the top of the container directly on top of the ice cream. Cover the container with a lid and freeze for at least 6 hours or overnight, until mixture is firm.

Voila! Nothing beats homemade ice cream! Share to save to your timeline.